The next curry in the curry series is - Rajma (Red kidney bean) Masala.
Rajma chawal (curry -rice) is one of the comfort foods in northern India. Its so delicious and packed with protein!
You will be amazed at how similar this recipe is to the chole recipe. That's the trick of Indian cooking, some ingredients here and there, and you can create a whole new burst of flavor with so little effort :)
Serves 4-
Ingredients:
1 cup Rajma (red kidney beans) (alternatively 2 cans of kidney beans)
2 tablespoon curry base
2 badi elaichi (black cardamom)
1 teaspoon jeera (cumin)
1 inch dalchini (cinnamon stick )
1 teaspoon turmeric
2 tablespoon oil
2 teaspoon kasuri methi (Dried fenugreek leaves-optional)
1 tablespoon Everest Rajma masala (this spice mix can be found at Indian store)
2 green chillies (optional)
salt to taste
Method:
Notes: The advantage of slow cooking is that the curry does not get thicker with time.
You can make this curry a even day ahead before serving, the taste intensifies if made a few hours earlier before eating.
Rajma chawal (curry -rice) is one of the comfort foods in northern India. Its so delicious and packed with protein!
You will be amazed at how similar this recipe is to the chole recipe. That's the trick of Indian cooking, some ingredients here and there, and you can create a whole new burst of flavor with so little effort :)
Serves 4-
Ingredients:
1 cup Rajma (red kidney beans) (alternatively 2 cans of kidney beans)
2 tablespoon curry base
2 badi elaichi (black cardamom)
1 teaspoon jeera (cumin)
1 inch dalchini (cinnamon stick )
1 teaspoon turmeric
2 tablespoon oil
2 teaspoon kasuri methi (Dried fenugreek leaves-optional)
1 tablespoon Everest Rajma masala (this spice mix can be found at Indian store)
2 green chillies (optional)
salt to taste
Method:
- Soak Kidney beans overnight in a big mixing bowl.
- Strain the water in the morning, add beans in pressure cooker with twice the amount of water.
- Add turmeric and 2 teaspoon salt, give 6-7 whistles on medium flame.
- You can skip the above steps and use canned kidney beans (2 cans would suffice for this recipe)
- Once the cooker is cooled down, transfer the beans in another bowl, rinse the cooker and add oil on medium flame.
- Now add cumin, black cardamom, cinnamon stick and curry base. If you are using green chillies add that too.
- Since the curry base is already fried, no need to sauté
- Add rajma masala, kasuri methi and sauté for a minute.
- Now add the boiled kidney beans with water and salt. You can add water as per the consistency desired.
- Cover the cooker with lid and give 2 whistles on a low flame, this will take about half an hour since its cooking slowly.
- Your hot and spicy rajma masala is ready.
- Garnish with cilantro and enjoy with naan or rice.
Notes: The advantage of slow cooking is that the curry does not get thicker with time.
You can make this curry a even day ahead before serving, the taste intensifies if made a few hours earlier before eating.
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